I made this for my BF's birthday.. he loved it.. so did all my guests! I served this with angel hair pasta. It can be made ahead, then reheated on low heat. Or you can let the stew cook on low heat for 4 hours. (the cooking time is just an estimation, the longer you simmer it, the more tender the meat will be)
- 2 slices bacon, chopped (I used back bacon)
- 1 lb pork tenderloin, cut into bite sized pieces (or boneless, skinless chicken)
- fresh ground black pepper
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1⁄2 cup dry white wine (I used Chardonnay)
- 1 cup chicken broth
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried tarragon
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1⁄2 teaspoon cayenne pepper (more if you like spicy)
- 8 ounces diced tomatoes (1/2 of a 16oz can)
- 1 cup fresh mushrooms, sliced thickly (portabello, shiitake are good)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 3 tablespoons whipping cream
- Saute bacon in a big saucepan, until browned and crispy; remove from pan, drain on paper towels.
- Season pork with salt and pepper.
- Using the reserved bacon grease, brown the pork pieces in batches; remove from pan and set aside.
- Using the same pan, saute garlic and onion until soft.
- Add bacon pieces and saute another 1 minute.
- Add pork pieces, fry for another minute.
- Stir in white wine and broth, let simmer in the covered pan for 5 minutes.
- Add oregano, tarragon, rosemary, bay leaf, cayenne and diced tomatoes; continue to simmer for 15 minutes or so.
- Add mushrooms, and cook in the covered pan until meat is very tender (if the stew gets dry, add a bit of water or broth).
- About 10 minutes before serving, stir in parsley and basil.
- Remove stew from heat and stir in the cream.
- Taste and adjust seasonings if necessary.
- Before serving, sprinkle with more fresh parsley.